If April set a high bar for Singapore’s dining scene with hours-long queues for smash burgers and wallet-friendly Japanese pasta, May is keeping the momentum alive. From an Osaka-born tonkatsu joint still drawing hour-long waits in Orchard to a modern Korean barbecue spot inside the National Gallery, the city’s latest openings offer something for every palate. A pioneering Singaporean sushi master has launched his own omakase counter, a father-son duo is bringing Parisian bouillon culture to town, and celebrated chef Ace Tan returns with a progressive Asian fine-dining concept in Clarke Quay. Here’s your guide to five new restaurants worth booking now.
Tonkatsu Daiki: Osaka’s Michelin-Recognised Cutlet Arrives in Orchard
Since opening at Ngee Ann City in March, Tonkatsu Daiki has maintained its buzz, with wait times exceeding an hour during peak hours. This is the first overseas outpost for the Osaka original, which has earned Michelin Guide recognition for four consecutive years.
The secret lies in the technique: premium pork cutlets are coated in light, airy panko breadcrumbs, then slowly fried at precisely controlled temperatures. The result is a shatteringly crisp golden crust surrounding tender, juicy pork. The restaurant’s design transports diners straight to Osaka’s Dotonbori street, with interiors evoking the experience of stepping off a JR train into the city’s vibrant energy.
Address: 391 Orchard Rd, Ngee Ann City, #05-33
Hours: Daily 11:30am-2:30pm, 5:30pm-8:30pm
Seoul & So: Korean Barbecue Without the Smoke
The Rhee siblings, second-generation operators of the beloved Seoul Restaurant at Conrad Singapore, have opened a modern Korean barbecue diner inside the National Gallery. Seoul & So stands out for its airy, light-washed interiors with wood and stainless steel accents, anchored by a blossoming tree at the centre.
What sets this spot apart: no tabletop grills. Instead, a central grilling station handles all the cooking, meaning your clothes won’t reek of smoke afterward. Weekday lunch sets start at $35, making it a polished choice for business meals. For splurges, the menu features Korea’s prized Hanwoo beef at $59 per 100g, alongside Japanese and Australian wagyu, USDA Prime beef, and Iberico pork.
Address: 1 St Andrew’s Rd, National Gallery, #05-03
Hours: Daily noon-3pm, 6pm-10:30pm
Sushi Kenshin: A Pioneer Returns to the Counter
Before omakase counters dotted every corner of Singapore, Nogawa Japanese Restaurant was a trailblazer in the 1990s, hosting prime ministers and renowned artists. Now, Sushi Kenshin brings back one of its original chefs, Kevin Ho, who spent over 30 years perfecting Edomae-style sushi.
At Clarke Quay Central, Chef Ho crafts each piece with Miyagi Sasanishiki rice—prized for its soft texture and clean finish—seasoned with a house-made red and white vinegar blend. The seafood includes delicacies like nodoguro (blackthroat seaperch) and otoro (fatty tuna). A standout: the $88 lunch set, offering exceptional value for this calibre of sushi. The dining room also features ergonomic seating and wheelchair-accessible spaces.
Address: 6 Eu Tong Sen St, Clarke Quay Central, #03-96
Hours: Mon-Sat noon-2:30pm, 6pm-10pm
Bouillon Gavroche: Parisian Comfort Food, Singapore-Style
French dining halls known as bouillons emerged in 19th-century Paris, serving hearty, affordable meals to the masses. Father-and-son team Frédéric and Jean Colin—trained in Michelin-starred kitchens and hospitality across Europe—are bringing that concept to Mandarin Gallery with Bouillon Gavroche.
The 70-seater is divided into two rooms, anchored by an original 1960s wooden bar sourced from France. The menu features French classics priced between $6 and $28: chicken broth with vermicelli, duck parmentier (a shepherd’s pie of duck confit and mash), and slow-cooked beef bourguignon with elbow pasta. The wine list, naturally, leans heavily on French varietals.
Address: 333A Orchard Rd, Mandarin Gallery, #01-16/17
Hours: Daily 11:30am-10pm
Asin: Chef Ace Tan’s Next Chapter in Clarke Quay
Just over a year after opening fine-dining concept Asu at Labrador Park, Chef Ace Tan has relocated his kitchen team to a new venue in Clarke Quay. His latest project, Asin, focuses on progressive Asian cuisine, this time joined by Desmond Heng, founder of the wildly popular home-based omakase counter Suguru Dining.
The 22-seater occupies the former space of natural wine bar RVLT, transformed into a meditative dining hall with a curved counter angled toward an open kitchen. An eight-seat private dining room is also available. The menu draws from Chef Tan’s Singaporean childhood, his family’s traditional Chinese medicine hall, his training in French haute cuisine, and foraging expeditions in Korean forests. Expect seasonal Asian ingredients, Southeast Asian flavours, and ancient techniques like pickling, fermentation, and preservation.
Address: 38 Carpenter St
Hours: Wed-Sun 6pm-11pm
What This Means for Singapore’s Dining Scene
These five openings reflect a broader trend: chefs and restaurateurs are betting on authenticity, craftsmanship, and experience-driven dining. Whether it’s a Michelin-recognised tonkatsu, smoke-free Korean BBQ, or a Parisian bouillon, diners are seeking not just good food but stories behind the plate. For those looking to plan their next meal out, these newcomers offer compelling reasons to venture beyond familiar favourites.
Looking for more inspiration? Check out our guides to the best garden restaurants in Singapore and upcoming openings at the National Gallery.